Lemon Blackberry Bread

A moist, tangy, and slightly sweet loaf that combines the bright citrus flavor of lemon with the rich, juicy burst of blackberries.

Ingredients

Bread:

1/2 cup butter softened

1 cup sugar

2 eggs room temperature

Zest from 1 Kings River Lemon

Juice from 1 Kings River Lemon

1 1/2 cups all purpose flour

1 teaspoon baking powder

Pinch of salt

1/2 cup milk

1 cup blackberries cut in half

Glaze:

1/2 cup powdered sugar

2 tablespoons Kings River Lemon juice

instructions

Preheat oven to 350 degrees and grease a 9×5 loaf pan with cooking spray
In a medium sized mixing bowl, add flour, baking powder, and salt
In an electric mixing bowl add softened butter and sugar and mix until creamy
Add eggs, lemon zest, and lemon juice and mix until smooth
Slowly add flour mixture while on low setting. Continue adding until well combined. Slowly add the milk and mix until smooth.
Use a spatula to fold in the blackberries. Do not over mix to prevent your batter from turning purple.
Place the batter into a loaf pan and bake for 50-60 minutes or until a toothpick comes out clean
For glaze: In a small bowl add the powdered sugar and lemon juice. Mix with a fork or a whisk until smooth and creamy. Pour over the lemon blackberry bread and serve.

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